Avocado Toast – Sourdough Recipe
Toasted sourdough topped with roasted red peppers and drizzled with balsamic vinaigrette. Add two eggs for + $4.00
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Ingredients
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Toast & Bread
Avocado Spread
Roasted Red Peppers & Garnish
Balsamic Vinaigrette Drizzle
Optional Eggs (+ $4.00)
Method
Toast & Bread
Preheat a skillet or grill pan over medium-high heat, or preheat your toaster/oven. Lightly brush both sides of the sourdough slices with 1 tablespoon olive oil and sprinkle with 1 teaspoon salt distributed between the two slices.
Toast the bread until golden and crisp, about 2–3 minutes per side on a hot skillet or 4–6 minutes in a 375°F (190°C) oven, turning once. Remove and set aside on a rack so they stay crisp.
Avocado Spread
Halve and pit the avocado. Scoop the flesh into a small bowl and mash with a fork until slightly chunky.
Add 1 teaspoon lemon juice, 1/2 teaspoon grated garlic, 1/4 teaspoon black pepper and 1/4 teaspoon salt. Taste and adjust seasoning. Keep the spread covered until ready to assemble to prevent browning.
Roasted Red Peppers & Garnish
If the jarred roasted peppers are in large strips, slice them into bite-sized strips or roughly chop to yield about 1/2 cup. Pat dry to remove excess oil or liquid so the toast doesn't get soggy.
Thinly chiffonade 4 basil leaves and have microgreens/arugula ready if using.
Balsamic Vinaigrette Drizzle
In a small bowl or jar, whisk together 1 tablespoon balsamic vinegar, 1 teaspoon olive oil, 1/2 teaspoon honey (if using), 1/8 teaspoon salt and 1/8 teaspoon black pepper until emulsified.
Optional Eggs (+ $4.00)
Frying Eggs (Sunny-side or Over-easy)
Heat a nonstick skillet over medium-low and add 1 teaspoon butter or oil. Crack 2 large eggs into the pan. Cook sunny-side up until whites are set but yolks still runny, about 3–4 minutes. For over-easy, gently flip and cook 10–20 seconds more. Season with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Remove from heat and keep warm.
Assembly & Finish
Top the avocado with the roasted red pepper pieces, dividing them evenly between the two slices.
Scatter the sliced basil and microgreens/arugula over the peppers.
Drizzle the balsamic vinaigrette evenly over both toasts (about 1/2 tablespoon per slice) and finish with a light crack of black pepper if desired.
If adding eggs, place one prepared egg on each toast. Serve immediately.